Few dinners say winter quite like a pie coming out of the oven. These easy winter pie recipes cover both sides of the family table: sweet pies that end the meal on a high note, and savory pies that are the meal itself. A golden, flaky crust, a filling that bubbles or sets just right, and the smell of baking filling the house — pie is comfort food at its best, and most of these recipes are far easier than they look.
Every pie in this list earns its place by being reliable and family-friendly. You will find a bright lemon meringue pie, a creamy coconut cream pie, a classic cherry pie, two very different strawberry pies, a tangy key lime pie, and rich peanut butter and butter pies for the sweet tooth. For dinner itself, there is a warm Southern tomato pie and a luxurious lobster pie with a cracker-crumb topping. Pick one for Sunday dinner, or bake two and let everyone choose their favorite slice.
Why Pie Belongs on the Winter Table
Pie is the most forgiving centerpiece a winter dinner can have. It can be baked the day before, it travels well, it feeds a crowd from a single dish, and it looks impressive with almost no decoration — a little whipped cream is all a sweet pie needs. Unlike a cake, which can dry out, a good pie only gets better as it sits, because the filling sets and the flavors deepen overnight.
Pie is also wonderfully flexible. A savory tomato or lobster pie is a complete dinner with just a salad on the side, while a sweet pie turns an ordinary weeknight meal into something worth gathering for. Most of the pies below use a prepared crust or a simple press-in crust, several are no-bake or chill-only, and all of them are made with ingredients you can find at any supermarket.
1. Ina Garten Lemon Meringue Pie
There is something special about a bright lemon dessert on a cold winter evening, and this Ina Garten lemon meringue pie is the one to make when you want a showstopper. It has a buttery crust, a smooth and tangy lemon filling, and a cloud of fluffy meringue toasted golden on top. The secret is balance: the filling should be sweet but still tangy, and the meringue should be beaten until glossy peaks form, then spread over the warm filling so it holds beautifully.
You need one prepared pie crust brushed with a tablespoon of melted butter, and for the filling, one cup of sugar, a quarter cup of cornstarch, a quarter teaspoon of salt, one and a half cups of water, four egg yolks, one tablespoon of lemon zest, half a cup of fresh lemon juice, and two tablespoons of butter. The meringue uses four egg whites, half a teaspoon of cream of tartar, six tablespoons of sugar, and half a teaspoon of vanilla. Cook the filling slowly until silky, spread the meringue to seal the edges, and bake for about ten minutes until lightly golden. Use fresh lemons, never bottled juice, and chill the pie before slicing for the cleanest pieces.
2. Barefoot Contessa Coconut Cream Pie
If you love coconut, this Barefoot Contessa coconut cream pie will win your heart. It is creamy, rich, and full of flavor, with a smooth custard filling, a cloud of whipped cream, and toasted coconut flakes on top for crunch. It feels like comfort in every bite, and it is one of those desserts that tastes like it took all day, even though the hands-on work is simple.
You need one pre-baked pie crust, two cups of whole milk, one cup of heavy cream, three quarters of a cup of sugar, a quarter cup of cornstarch, four egg yolks, two tablespoons of butter, one teaspoon of vanilla, one cup of shredded coconut, half a cup of toasted coconut flakes, and one cup of whipped cream. Do not rush the custard: cook it slowly on medium heat, stirring constantly for five to seven minutes, until it thickens. Pour it into the cooled crust and chill for at least four hours, overnight if you can, so the filling sets perfectly. Top with whipped cream and toasted coconut just before serving.
3. Duncan Hines Cherry Pie
Cherry pie is a classic American dessert, and this Duncan Hines version makes it easy enough for any baker. It uses the brand’s pie crust mix and canned cherry pie filling, so the whole pie comes together with very little fuss, and the result is a sweet, tangy slice with a golden crust that looks like it came from a bakery. Serve it warm with vanilla ice cream or a dollop of whipped cream.
You need one box of Duncan Hines pie crust mix, two cans of Duncan Hines Comstock More Fruit Cherry Pie Filling, half a cup of sugar, one teaspoon of vanilla extract, two tablespoons of cornstarch, one egg beaten with one tablespoon of water for an egg wash, and a pinch of cinnamon if you like extra warmth. Mix the filling, pour it into the crust, cover with a full top crust or a lattice, brush with egg wash, and bake at 375°F for about fifty minutes. Shield the edges with foil if they brown too quickly, and let the pie cool completely before slicing so the filling sets.
4. Bob Evans Strawberry Cream Pie
This Bob Evans strawberry cream pie is the kind of dessert that feels bright and comforting at the same time. A crisp graham cracker crust holds a silky cream cheese filling, and a glossy layer of glazed fresh strawberries goes on top. It is best served cold, which makes it a lovely lighter finish after a heavy winter dinner, and it actually tastes better after chilling overnight.
You need one prepared graham cracker crust brushed with two tablespoons of melted butter, and for the filling, eight ounces of softened cream cheese, one cup of powdered sugar, one teaspoon of vanilla, and one cup of heavy whipping cream beaten to soft peaks. The strawberry layer uses four cups of fresh sliced strawberries, half a cup of granulated sugar, two tablespoons of cornstarch, half a cup of water, and one tablespoon of lemon juice, cooked until thick and glossy. Chill the filling for thirty minutes, spoon the strawberries over the top, then refrigerate the finished pie for at least three hours. Use fresh strawberries only, because frozen berries release too much water.
5. Publix Key Lime Pie
Key lime pie is the perfect balance of sweet and tart, and this Publix copycat brings Florida’s most famous dessert right into your kitchen. The filling is creamy and tangy, the graham cracker crust is buttery and crisp, and the whole pie takes only a few simple ingredients. It is a wonderful change of pace on a winter dessert table full of chocolate and spice.
You need one and a half cups of graham cracker crumbs, a third of a cup of sugar, and six tablespoons of melted butter for the crust, pressed into a nine-inch pan and baked at 375°F for ten minutes. The filling is three cups of sweetened condensed milk, half a cup of sour cream, three quarters of a cup of key lime juice, and one tablespoon of grated lime zest, beaten until smooth. Pour it into the cooled crust, bake at 350°F for ten minutes until the edges are firm and the center still wobbles slightly, then cool and refrigerate for at least three hours. Use fresh key lime juice for the best flavor, and top with whipped cream and lime slices just before serving.
6. Paula Deen Peanut Butter Pie
This Paula Deen peanut butter pie is a rich, creamy Southern classic, and it is also one of the easiest pies on this list because there is no baking at all. The filling is light but indulgent, with sweet and salty flavors in perfect balance, and the graham cracker crust adds the crunch the creamy filling needs. It chills beautifully, so make it in the morning and serve it cold after dinner.
You need one pre-made graham cracker crust, one cup of creamy peanut butter, eight ounces of softened cream cheese, one cup of powdered sugar, one cup of heavy whipping cream, and one teaspoon of vanilla. Beat the cream cheese until smooth and fluffy, mix in the peanut butter and powdered sugar, then fold in the softly whipped cream so the filling stays airy and silky. Spoon it into the crust, smooth the top, and chill for three hours. Use full-fat cream cheese, avoid natural peanut butter here because it does not set the same way, and slice with a warm knife for clean pieces. Serve with fresh berries or hot coffee, which cuts the sweetness beautifully.
7. Jeff Ruby Butter Pie
For a pie that feels truly luxurious, this Jeff Ruby butter pie is the one to bake. It is rich, buttery, and utterly irresistible, with a flaky homemade crust and a smooth, custardy filling touched with nutmeg. It is the kind of dessert that turns an ordinary family dinner into a special occasion, and it is simpler than it looks once the crust is made.
You need one and a quarter cups of flour, a quarter teaspoon of salt, half a cup of chilled diced butter, and a quarter cup of ice water for the crust, chilled for at least four hours or overnight, then blind-baked at 375°F for twenty minutes with pie weights and ten minutes more without them. The filling is one cup of granulated sugar, two eggs, two teaspoons of vanilla, half a cup of melted butter, one tablespoon of flour, one tablespoon of cornmeal, and a quarter teaspoon of nutmeg. Bake at 350°F for forty-five minutes until set and golden, then cool completely so the filling firms up. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream.
8. Paula Deen Strawberry Pie
This Paula Deen strawberry pie is the classic Southern version: fresh strawberries folded into a glossy gelatin glaze and piled into a buttery crust. It is simpler than the cream pie above, with no cream cheese layer, so the strawberries are the star. Serve it chilled with whipped cream, and it is a beautiful, bright finish to a winter meal.
The recipe uses fresh strawberries hulled and sliced, granulated sugar, cornstarch, water, strawberry gelatin mix, a prepared pie crust, and whipped cream if you like. Bake the crust until golden and cool it completely, then cook the sugar, cornstarch, and water in a saucepan until thickened. Stir in the gelatin, fold in the strawberries, and pour the filling into the cooled crust. Chill the pie for at least two hours until fully set. Use only ripe strawberries, dry them well so the filling does not turn watery, and slice with a clean, sharp knife for neat pieces.
9. Brenda Gantt Tomato Pie
Not every pie on this list is a dessert, and this Brenda Gantt tomato pie proves why a savory pie deserves a place at the winter table. It is a warm Southern comfort dish: fresh tomatoes, creamy cheese, and herbs baked in a flaky crust, with a golden, bubbling top. It works as a family dinner with a green salad, as a weekend brunch dish, or as a potluck favorite, and it uses everyday ingredients.
You need one pre-baked nine-inch pie crust, four large ripe tomatoes sliced, one teaspoon of salt, half a teaspoon of black pepper, one small onion thinly sliced, one cup of shredded cheddar cheese, half a cup of mayonnaise, half a cup of mozzarella cheese, one tablespoon of fresh basil, one teaspoon of dried oregano, and half a teaspoon of garlic powder. The secret is removing moisture from the tomatoes: salt the slices and let them drain on paper towels for fifteen minutes, or the crust will go soggy. Layer onions and tomatoes in the crust, top with herbs, cheese, and a smooth layer of mayonnaise, then bake at 375°F for thirty to thirty-five minutes. Rest the pie for at least fifteen minutes before slicing so every piece comes out clean.
10. Hilltop Steakhouse Lobster Pie
For the most luxurious pie on this list, this Hilltop Steakhouse lobster pie brings New England fine dining to a winter family dinner. There is no pastry crust at all: tender lobster meat sits in a rich, buttery sauce with cream and sherry, topped with a crisp, golden Ritz cracker crumb. It is creamy, decadent, and perfect for a special occasion, and it takes only about forty minutes from start to finish.
You need four cups of cooked lobster meat chopped, one cup of crushed Ritz crackers, half a cup of melted butter, one teaspoon of garlic powder, one teaspoon of onion powder, half a teaspoon of paprika, a quarter cup of fresh parsley, half a cup of heavy cream, a quarter cup of dry sherry, salt and black pepper, and lemon wedges for serving. Mix the cracker crumbs with the melted butter and seasonings, spread the lobster in a baking dish, drizzle with cream and sherry, cover with the crumb topping, and bake at 350°F for twenty to twenty-five minutes until golden and bubbly. Do not overcook the lobster before baking, and serve immediately with lemon wedges and a simple green salad or steamed asparagus on the side.
Tips for Perfect Winter Pies
- Blind bake the crust for custard and cream pies. Ten minutes in a hot oven with pie weights keeps the bottom crisp instead of soggy.
- Let pies rest before slicing. Custard pies need to cool completely, and fruit pies need at least an hour, so the filling sets and the slices stay neat.
- Do not overbake custard fillings. A lemon or key lime filling is done when the edges are set and the center still wobbles slightly; it firms up as it cools.
- Chill cream and no-bake pies for at least three hours, or overnight when you can. Cold pie slices cleanly and tastes better.
- Protect the crust edges with foil if they brown too quickly, and bake pies on the lowest oven rack so the bottom gets the most heat.
- Salt and drain wet fillings like tomatoes before baking. Extra moisture is the main reason savory pies turn soggy.
Frequently Asked Questions
Can I make winter pies ahead of time?
Yes, and pie is one of the best make-ahead desserts. Fruit pies like cherry can be baked two to three days ahead and kept in the fridge, and cream pies like coconut cream and strawberry cream actually taste better after chilling overnight. No-bake pies like peanut butter pie should be made the day before so they set properly. Savory pies like tomato pie are best baked the day you serve them, but you can prep the filling a few hours ahead.
How do I keep my pie crust from getting soggy?
Blind bake the crust for custard and cream pies, brush the bottom with a beaten egg white before adding the filling, and bake the pie on the lowest oven rack. For fruit pies, toss the filling with flour or cornstarch, and do not let the filling sit in the crust for too long before baking. For savory pies, salt and drain juicy ingredients like tomatoes first. A metal pie dish also helps, because it conducts heat better than glass or ceramic.
Can I freeze pie?
Most baked fruit pies freeze well for up to three months when wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge and reheat gently in a low oven. Cream pies and meringue pies do not freeze well, because the texture changes, so enjoy those fresh within three days. Savory pies like tomato pie can be frozen in slices for up to a month, though the crust will be softer after reheating.
Can a savory pie be the main dish for dinner?
Yes, and that is exactly how the tomato pie and lobster pie on this list are meant to be served. A savory pie with a salad on the side is a complete, satisfying winter dinner that feeds a family from one dish. Save the sweet pies for dessert, and you have a full pie-themed dinner that feels special without much extra work.
Final Thoughts
Winter pie is cooking at its kindest: one dish, a golden crust, and a dinner or dessert that makes the whole house feel warm. These ten easy winter pie recipes cover every kind of pie lover, from bright lemon meringue and creamy coconut to classic cherry, tangy key lime, rich peanut butter, and two savory pies that can carry dinner all on their own. Bake one for Sunday dinner, save another for the holidays, and let the smell of a pie in the oven do the rest, because few things make a cold evening feel cozier than a pie coming out of the oven, ready to share.